Udon peanut butter noodles

Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package instructions until tender. Drain and set aside, reserving a splash of noodle water if you prefer a silkier sauce.

While the noodles cook, thinly slice your vegetables and cut the tofu into cubes. Heat the coconut oil in a large pan or wok over medium-high heat. Add the carrots, peppers and tofu, sautéing for approximately 5 minutes until the vegetables begin to soften but still retain a slight crunch and the tofu is slightly browned.

Add the Thai red curry paste, coconut milk, soy sauce and brown sugar. Cook for a couple of minutes until it combines into a silky sauce, then toss in the sliced spring onions and cook for an additional 2 minutes (or until they reach your desired tenderness).

Lower the heat, then fold in the cooked udon noodles and top with a squeeze of lime juice. Toss well to coat every strand, adding a spoonful of noodle water if the sauce needs thinning.